For those who have worked in restaurants or as a chef, certain passages are as easily digested as an amateurishly made torchon de foie gras, but others sing like a beautiful ragout of spring’s freshest vegetables in a perfect consomme topped with a farm-fresh egg.

P.S. Richard Morais used to write for Forbes, it’s true, but hasn’t for awhile now. Regardless, he and I had very little contact during our overlapping tenures and so my feelings on this book are purely from the point of a lover of both fiction and food. The Hundred-Foot Journey goes on sale July 6.

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